For its ninth Private Edition series, the venerable Highland whisky house Glenmorangie has released its first single malt aged in American ex-rye whisky casks. In the late 1990s, Dr. Bill Lumsden, Glenmorangie’s Director of Distilling, Whisky Creation & Whisky, travelled to the United States, where he was inspired by the elegant cinnamon and clove notes of rye whisky. “I have always loved American rye whisky’s spicy character, and I believed our Distillery’s smooth house style would perfectly complement the nuances of ex-rye casks,” he says.
This refreshing cocktail recipe from Odd Society Spirits makes an ideal patio sipper.
• 1.5 oz Odd Society Elderflower Liqueur
• 1 oz Odd Society East Vancouver vodka
• 1 oz fresh lemon juice
• 0.3 oz simple syrup
• 1 egg white or 1 dash of Ms. Betters Bitters Miraculous Foamer
Looking for something refreshing to enjoy this sultry summer weekend? Get yourself down to Odd Society Spirits and you could be one of the lucky few to enjoy their just-released Elderflower Liqueur.
Globally inspired cocktail program soars at the Westin Bayshore
Bright, airy and colourful, with a contemporary design that embraces both mid-century and Art Deco motifs, H Tasting Lounge at The Westin Bayshore, Vancouver, is certainly one of the city’s most elegant cocktail spaces.
But its beauty goes far beyond plush pastel furnishings and dramatic crystal chandeliers.
• 2oz The London No. 1 Gin
• 0.5oz Pierre Ferrand Dry Curacao
• 0.75oz Lemon Juice
• 0.5oz Pazzo Chow Lavender Tonic Syrup
• Egg white
Dry shake, then shake with ice. Serve neat in a coupe. Garnish with lavender.
In conversation with Buffalo Trace master blender Drew Mayville
It’s rare to find someone who describes their job as “fun,” and even less so if they’ve been in the same business for more than 38 years. But then not everyone has Drew Mayville’s job.
Mayville is the master blender at Buffalo Trace, the world’s most award-winning distillery. He was in Vancouver recently to chat about all things whisky and bourbon.
At Escobar, small bites, bold flavours and creative cocktails add a taste of something new
In Latin cultures, food and drink are meant for sharing with friends and family. And that’s the whole idea behind the Fraserhood’s newest hotspot, Escobar, and its tapas-and-cocktails menu.
It’s simply the way co-owner Alex Kyriazis and his partners like to dine. In part, they crave the bright, fresh flavours of Latin cuisine. But they also prefer the fun of sharing. After all, says bar director Bobby Kordonis, “You get to taste more when you share.”
Sure, you could enjoy cocktails alone in your back yard. Or you could join the crowds having fun at these great events here at home and abroad over the next few months.
Don your fancy chapeaux and hoist your glasses! The ponies hit the track once again on July 21 for the 10th annual Deighton Cup at Hastings Racecourse. Some 5,000 people gather at the track to gamble on the ponies while enjoying swish fashion, buckets of bubbly, fine cigars, gourmet cuisine and, of course, cocktails. The event includes an annual mixology competition, plus sweet summer sippers to enjoy trackside. deightoncup.com
We’re always excited to see a new patio in town, especially when it’s one that serves great cocktails. And so we’re thrilled that D/6 Bar and Lounge at Parq Vancouver has flung open the big glass doors onto its vast new patio space.
Located on the sixth floor of the DOUGLAS boutique hotel, the D/6 patio has great views of the city skyline and offers locally inspired cocktails like the Douglas Fir, which is made with Douglas fir-infused gin from Yaletown Distilling Company. (The gin is also available in all the guest rooms.)
Even better news: The patio is covered, so guests can enjoy the views and the cocktails come rain or shine.
Find this signature cocktail at the D/6 Bar and Lounge at Parq Vancouver.
• 1.5 oz Douglas Fir-Infused Gin from Yaletown Distillery
• 0.5 oz Cointreau
• 0.5 oz dry vermouth
• 0.5 oz sweet vermouth
• 3 drops of Bittered Sling Orange Juniper bitters
Stir ingredients over ice. Strain into a rocks glass over fresh ice. Garnish with a dehydrated orange slice and a Douglas fir tip. Serves 1.